thegunnut last edited by
Got a Cabelas 3/4 hp grinder for Christmas. Yahooooo !!!
Comes with a 4.5 and 10mm plate.
I would like to get a 7mm plate. Local bass Pro has none.
Anyone know if any other brands (Weston?) will fit?
Are #12 grinding plates “universal”?
Thx in advance for the wisdom.
@thegunnut Not all plates are universal but in general, you can use one for another. The main thing to pay attention to is the way the plate locks into the grinder. Most plates will have either 1 or 3 notches cut out of the plate around its circumference, this is how it locks into the head. 3 notch plates will work with grinders that have 1 or 3 locking tabs, 1 notch plates will not work with 3 tab grinders.
Other than that they should mostly all fit each other, diameter and even thickness is pretty standard, as is the center hole diameter. If you buy a cheap model from another country the plates might be hard to match but with something like a cabellas model you should be good!
Emoneyblue last edited by
Most do fit… Just order a #12 plate and it will fit!
lamurscrappy last edited by
@jonathon is absolutly right. My other advice would be to make sure and buy one with a hub. Makes it much easier to pull out.
@thegunnut I’d also get a knife and keep the knife and plate together so they wear together. Walton’s has Speco plates and knives that can be resharpened over time, I’d say they are worth the extra $, if not they are just disposable.
@Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.
let us know if any of this is helpful.
@Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy
@Dave-R Interesting. I would have not expected that much difference between the two.